Lemon Cake
A moist zesty dairy and egg free cake, enjoyed by the whole family!
- 45 min
- Easy
- 21 Portions
Ingredients
Vegetable Oil 60 ml (6 tbsp)
Flour (all purpose) 500 g
Baking Powder 10 g
Salt 5 g (1 tbsp)
Lemon Zest 10 g
Honey 200 g
Water 200 ml
Lemon Juice 30 ml
White Vinegar 5 ml (1 tbsp)
Instructions
1. Preheat oven to 160C.
2. Grease a square 10" baking tin.
3. Sieve the flour, baking powder and salt together and add the lemon zest.
4. Make a pit in the middle, add the liquids and mix thoroughly until completely smooth.
5. Pour into greased tin and bake for 35 minutes. Check with a knife to make sure it comes out clean to ensure it is cooked through.
